Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

add the cumin & coriander seeds. Add the paste of spice powders. add the dal. Check and add salt if required.haldi (turmeric) powder 1/2 tsp. . Fry for a minute. Garnish with chopped coriander. Pressure cook dal. Bring to a boil.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. Once they splutter add ginger. garam masala 1 tsp. Add remaining water and stir well. yellow channa dal 1 tbsp.4 whistles will cook the dal). Serve hot with hot steamed rice. Cool the cooker. Mix all the spice powders in 1/2 cup water to make thin paste. coriander chopped 1/2" ginger grated 1/2 tsp. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. Add lemon juice. Remove dal. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. (Approx. red chilli powder 1/4 tsp. Put ghee in a pan and heat . ghee or oil 1/2 tsp.

Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Pour over dal while spluttering. Add ginger and garlic to the rest. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Fry for a minute. Stir gently. Drain water. Reheat the ghee kept aside. Transfer to a cooker container.3 whistles) Cool cooker and remove the dal. add dals and stir for 2-3 minutes. Add the turmeric to the dal. and curry leaves. Transfer to serving dish. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Stir gently. Remove 2 tsps. add chopped coriander and fried onions.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. Ghee from the saucepan and keep aside. each cumin & mustard seeds Method Wash dals together. Add 3-3 1/2 cups water. asafoetida. Serve hot with steamed rice or parathas. . and pressure cook till done. ghee 1/2 tsp. Drain out with a spoon. (Approx. add seeds.

cumin powder .1/4 tsp * salt to taste fresh cream (optional) . till the onions turn golden brown.1/2 cup gram dhal . U may have to wait for five to six whistles.tsp turmeric powder . Add all the dry masalas .1 tsp oil .1/2 cup ripe tomatoes cut into cubes .4 onion finely chopped . Add the fresh cream before taking off the fire. Garnish with chopped coriander and serve hot with roti or puri or any rice dish.1 1/2 tsp * garam masala . Allow it to cool. Now add the tomatoes and let them cook for a few minutes.1/4 tsp * coriander powder .2 tablespoons .4 chopped ginger . Now add the cooked dhal and stir. Boil on a low flame. To this add onion and ginger and fry.1/2 tsp * Method Cook the dhals together in the pressure cooker.Tasty Dhal Ingredients whole green gram (moong) .1 inch chopped coriander .1 tsp chilli powder . stirring occasionally for five to ten minutes. In a pan take the oil and heat.1/4 tsp * sugar . salt and sugar.

Add some lime juice and serve it with rotis/rice. Add the cooked dal and salt. fry for 4-5 minutes.Dal Tadka Ingredients moong dal or masoor dal .5 cups turmeric . Garnish with curry leaves and coriander leaves. For Tadka: cumin seeds .2 pods (sliced or minced) coriander leaves . After the seeds splutter add hing. (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee.a pinch . Then add the green chillies and garlic and fry them for a minute.to taste lime juice .a pinch green chillies .1 tsp ghee .for garnish curry leaves .1 .2 tsps Method Pressure cook the dal with turmeric.1 tsp mustard seeds .2 tsps hing .for garnish salt . cumin seeds and mustard seeds.1.3 or 4 (acc to ur spice level) garlic .

1 cup onion (cut into small pieces) -1 cup garlic .Daal Ingredients moong dal . After few minutes. kassori methi leaves and chilli powder .1/2 tsp salt . & garlic In a pan heat oil. tomatoes.to taste Method Cook moong dal with 2 cups of water.1tsp green chilies . .2-3flakes kasoori methi (optional) . add the mashed moong dal and little water if required. add onions and fry for few minutes. It is great with rotis.2-3 chilli powder . little salt. Garnish with fresh coriander leaves. Now add green chillies.

Add chopped onion and turmeric. Pour 3 cups of water and cook it till it boils. rai (mustard seeds).3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt .to taste water Method Wash daal and soak it in water for 2 hrs. cover with lid and let it cook at low fire.1 medium. Heat some oil in a thick pan. Serve with hot rice .heat it.1 cup onion . Add jeera. Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. hing and let them splatter a little bit. Take 1/4 portion of the paste. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan. Add the remaining 3/4 paste. (Amount of water can be increased/decreased if you want thinner/thicker consistency). Add cutlets.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar .

Add potatopieces. Add salt. Add salt. Method for ghee bhat Cook rice with 4 cups of water. sugar. Let them splutter. oil cloves. ghee. Mix cumin. parota (paratha) etc. salt.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. a handful of dry chieves. Method Heat oil in pressure cooker. Add it. of sugar. Add rice and keep stirring. Add to the cooked daal. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. of coriander powder. Let it be cool. 1/2 tbsp.curry leaves and chieves. coriander.powder (optional) 1/2 tbsp.3 pieces each (smashed) cinnamon powder . loochi. Remove. & turmeric pow. 1/2 tbsp. The daal will be thick and a sweet aroma will come out if cooked properly. Pressure cook until it is done. of white cummin powder 1/2 tbsp.add red chillies. Chholar daal goes well with puri.1/2 tbsp. of turmeric powder salt. of curry leaves. In 1/2 cup of water. curry leaves. Let the gravy thicken on medium flame. It is a very popular dish in west bengal. . Test the salt-remove from the oven. Add onion and fry. a handful of dry curry leaves. cardamom . Add washed daal. Add mustard seeds. Grains should be intact. Heat ghee. Meanwhile dry roast clovecardamom-cinnamon powder. of black mustard seeds.

After one pressure. let it cook again for another minute. pure ghee . so that it can taste really good.turmeric powder 1/2 tsp. 5 cup water. in last add red chilli & garam masala powders. Now dal is also done. let it be little golden brown. 1 medium tomato finely chopped. now mix tomatoes & ginger.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. red chilli powder Method Wash the dal & in pressure cooker put the dal. water. garam masala powder 1 tsp. In the meantime take ghee in a pan. 1/2 tsp. 1 tbsp. turmeric. boil little water and mix it while dal is boiling. jeera 1 pinch of hing salt to taste 2 tbsp. heat it & put jeera. cilantro finely chopped. When jeera starts splutter put garlic & onion. Open the cooker & mix the masala throughly. 2 green chillies finely chopped. each ginger & garlic finely chopped. let the dal boil once with masala. Then add hing. chopped chilli & chopped cilantro. let it cook on slow heat for another five minutes. Serve hot with chapati or rice. let them cook for 1-2 minutes. If the dal is more thick. 1/2 tsp. 2 tbsp. butter 2 tbsp. 1 small onion finely chopped. salt & butter.

Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. salt. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . Now add lime juice in it and mix it well. ginger garlic paste and hing. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. Now cook all the things till they are cooked completely. tomato. turmeric powder. When it cooked 3/4 then add spinach leaves. Serve hot with chapati or rice. onion.

Now put dhania powder. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Now put amchur powder in it and fry for 5 minutes till dal is further dry. Also put some dhania powder in it. garam masala. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. salt. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. black pepper. Now put moong dal dried of water in it and fry. Can serve 5 persons.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . Dish is ready to serve.

2 tomatoes 1 green chilly garam masala coriander leafs . after that turn the gas off. add ghee. after the 4rth whistle put on sim for sometime. cook it till onions turn brown. and put it on sim for some time. Add garam masala. Add crushed tomatoes. the dish is ready. add green chilly. serve hot with rice or chapattis. give one more whistle. make sure added water is boiled. After that add jeera. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. 1/2 spoon chilly powder and turmeric. add garlic. Hurray. pinch of chilly powder. 3/4 whistles. turmeric powder. For Masala Preparation: Take a kadhai. add water if required. Put the entire masala in cooker.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. Put it in pressure cooker along with 3 1/2 katori water. do not release pressure. and coriander leaves. 1 spoon salt. pinch of turmeric powder. put grinded onions. add 1/2 spoon salt. cook again for five minutes.

add six cups water and pressure-cook for half an hour or until the dals are completely cooked. Add chopped onion. stir-fry briefly till golden brown. Crush kasuri methi between the palms. Wash. Stir in the cooked dals and butter and mix well. chana dal and kidney beans in sufficient water for at least six hours. Add salt.Punjabi Dal Ingredients urad dal.4 cup kasuri methi 1 tbsp. chopped coriander leaves and cook dal for ten minutes on low heat. butter 3 tbsp. Wash and finely chop tomatoes. remove stem and finely chop green chillies. Meanwhile. cumin powder and stir-fry briefly. Peel and finely chop onion and garlic. wash and soak urad dal. add chopped garlic. Drain soaked dals. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. sprinkle on the dals and serve hot. tomatoes 3 nos. Method Clean. stirring occasionally. Add red chilli powder. oil 4 tbsp salt to taste . fresh coriander leaves 1. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. red chili powder 1 tbsp. Add chopped tomatoes and cook on high heat for three to four minutes. heat oil in a pan. stirring continuously. Wash and chop coriander leaves. cumin powder 1/2 tbsp. garlic 8-10 cloves green chilies 2-3 nos.

Add the cooked dal and mix well. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. turmeric powder and the asafoetida and pressure cook the dal. In a sauce-pan. heat 2 tsp oil and add to it the mustard seeds. urad dal and the cumin seeds. tomatoes and green chilly. Remove from fire and garnish with chopped fresh coriander leaves. add required water. Serve hot with plain rice or phulkas.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. Cover and let it cook well till the tomatoes are soft and almost mashed-up. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil .

After it is done.1 cup potato . black pepper powder . black pepper and pressure cook it. Cut the potato and the tomato into pieces.Hot & Tasty Dal Ingredients toor daal .1 curry leaves (optional) Method Wash and peel the potato. cummin seeds) .1 or 2 teaspoons salt seasoning (oil. Serve with plain rice. mustard seed.1 tomato . add salt and the seasoning. Then add them to the daal along with the curry leaves. take out from the cooker.

ginger. add the cooked daal. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . Mix well. When you see the masala & the ghee separating. Add tomatoes & continue frying. Let it cool. In a frying pan add the ghee.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. Add a little water if needed. Serve hot with chappati or rice. Add zucchini & fry till it becomes soft. curry leaves & garlic for about 20 minutes. add jeera & rai. when they start spluttering. add onion & fry till its light brown in color. green chillies. Cook for about 5 minutes. few drops of ghee. Garnish with cilantro & chat masala/lemon juice. salt.

curry leaves and asafoetida till cumin sputters. "milk" of half coconut . Serve with a garnish of chopped coriander. 1 tbsp. jaggery 2 tbsp. soaked in water garam masala to taste cumin. and garam masala and salt as per your taste. On a separate pan. . add the coconut milk and bring to a boil. heat the ghee. tamarind. Pour this mixture in the boiling dal and cover. tastes great with rice. Add the jaggery and tamarind water. and add cumin seeds. curry leaves.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. asafoetida clarified butter/ ghee Method Heat the dal in a pan.cooked and mashed rough to form a paste.which is obtained by blending the coconut and 2 cups water.

Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies.wash the tur dhal and pressure cook. They should look white in colour. Add mustard seeds. You can dip your fingers in a little oil and then flatten the balls. Make small balls as in case of puris. On a clean cloth. In a small kadhai. add bits of red chillies and curry leaves. Add enough water to make a smooth dough. Remove the rontas and deep fry in oil. The dhal should not be very thick. asafoetida and salt to it. Add this seasoning to the cooked dhal. Mix well with water and boil again. flatten these balls with the help of your fingers to form small puris. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves .slit Method To make dhal. you can add some vegetables while boiling dhal. When the seeds crackle. They should not be fried for long. Put the hot rontas in hot dhal and serve. heat oil. To make rontas: Mix rice flour and maida/wheat flour and salt . If children are fussy about eating vegetables. It can be a complete and nourishing meal for them. Remove from cooker and add slit green chillies.

ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. red chilli powder.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds. If the gravy is too thick. crushed 1 piece of ginger. sugar. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well .add some more water Add salt.Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste .

fenugreek & whole coriander seeds. Add dry mango powder and tsp of chilli powder and fry for a minute. Add tsp mixture of mustard. 2 tbsp of cooking oil. Heat 2 tbsp of oil in a kadai or a saucepan. Take dal fry in a serving dish and garnish it with chopped fresh coriander. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. Simmer for 5 to 10 minutes. Add dal mixture and bring to boil.cumin. 1 green chilly chopped. Serve this dal fry with roti. 1 tomato finely chopped.remove dal & beat with spoon or a hand beater.and grated ginger and cook it until soft. salt as per taste. . cumin seeds fenugreek seeds. Cool down cooker. 1/2 tsp of turmeric 1 tsp chilli powder. 1 tsp mixture of mustard seeds. When seeds states poping add chopped onion. 2 tbsp of fresh chopped coriander.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes.tomato. whole coriander seeds. 1 tsp of dry mango powder 1/2 inch grated ginger.rice or pulao.

Add to the cooked dal. Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Add chopped onion and garlic and fry till brown. Peel the mango cut into big pieces.keep on medium fire to boil till the dal is half cooked. Keep aside. Serve with rice. Aam dal should be watery in consistency.add to the half cooked dal. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Add red chillies and curry leaves. Cook till dal is tender and the mango pieces are cooked to a pulp.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi.

Cook on a slow flame for 2-3 minutes. add red chillies (2-3) and jeera. heat a little oil . 2 garlic flakes. spinach. Add salt and chilli powder. Serve hot with rice and ghee and papad. till the tamarind becomes soft . asafoetida and close the cooker. When the oil is hot and sputtering. one whole tomato.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . Allow to stand for a few minutes. Boil tamarind and half of the kadipatta leaves separately. asafoetida (hing): a pinch red chilli powder: 1. add it to the daal and immediately cover the daal with a tight lid. a little of the coriander. Cook until the daal is soft (about 5-8 mins).Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. In a sauce pan.add the remaining garlic and kadipatta. Cook on a slow flame. Mash this cooked mixture lightly. one onion sliced into pieces. tur daal.extract the pulp and add the tamarind water to the daal mixture. methi.

jeera (if you need more spicy add red chilli). ginger roughly. corianedr for garnishing. . Method Soak chana dal for 3 to 4 hours. lemon juice & coconut powder. Season that with oil. Grind soaked chanadal with green chilli.Kosambari Ingredients one cup chana dal green chilli.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. Garnish with coriander leaves. mustard seeds. After that add salt.

Stir until boiling. oil coriander leaves 1/2 tsp. ghee (optional) . onion and fry until onion becomes golden brown. Heat oil add cumin seeds. 1/2 to 1 cup onions 1 tbsp. cumin seeds 1 tbsp. Cook the vegetables. coriander leaves. Add tomatoes. Cover the vessel. green pepper. Add 2 to 2 1/2 cups of water. urad dal and masoor dal together. Add broccoli. carrots. garam masala. eggplant. green chilies. garam masala salt to taste 1/4th tsp. Stir occasionally. celery and cook in the pressure cooker. Add ghee for great taste. Then add cooked dal. Add ginger-garlic paste and fry for some more time. moong dal. some salt if needed. Add some water.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. Add some salt. ginger-garlic paste green chilies.

bay leaves salt till tender.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. Heat 2 tablespoons oil and add finely chopped garlic. garam masala. Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. Cook the tomatoes till they lose their water and then add the dals to it and mix well. cloves. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . rajma. Don't over cook the dals. whole chana dal (black chana).If the ras gets thick then add more water and boil. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . Eat it with boiled rice or take it as an appetizer. Saute the ras with it . cardamom. black eyed pea. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. Separate the lentils from the lentil soup with a sieve or rice constrainer. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. one portion of green chillies. coriander powder. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking.

1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). . Add toor dal boil for five minutes and add tamarind juice. Make vaghar add curry leaves and turmeric. Then add paste boil well for ten minutes.Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. onion and fry (golden brown). Pressure cook toor dal(1/2 cup).

urad dal. Grind these ingredients along with the cooked tomato. Add a tomato to this to cook with. It is always better to have little moong dal or else the rasam will become thick. black pepper 1/2 tsp. Serve this with rice. oil 1/4 tsp. Mix them well. the ground mixture. hing 6-7 tsp. After the seeds pop add the curry leaves. black pepper. red chillies for a while until the dal turns little brown in color and add coconut at the end. In a little oil fry hing. urad dal 1 tsp. salt to taste and bring it to boil. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. cumin seeds. moong dal 3-4 tsp. Now add the cooked moong dal. To a vessel add little oil and mustard seeds.Moong Dal Rasam Ingredients 5-6 tsp. mustard seeds Method Pressure cook moong dal with some water. turmeric powder and little oil. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste .

Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. ginger. Add the cooked daal. 1/4 tsp turmeric 1" ginger piece. Cook till the daal starts to boil. cut into small pieces 1 green chilli. garlic and chilli pieces. Remove from flame and add chopped coriander leaves and lemon juice. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . In a hard bottomed pan. pour ghee. salt and turmeric. Remove and churn it using buttermilk churner. Add water if the consistency is too thick. add cumin seeds. curry leaves.

Add palak and mix well. Allow to cook for 5 minutes. Add 1 cup of water and mix well and cook for 3 minutes. Chop them. Saute for a minute. . Add red chillies curry leaves and turmeric. Add hing powder and mix well.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Now heat oil in a pan. It goes very well with rice. Pressure cook tuar dal. Pour tamrind water and salt. Add some water while cooking. When palak is done add dal and mix well. Add mustards and methi seeds.

1 tsp jeera seeds .2 tblsp onion . Then add the tomatoes (paste or diced).6-8 pieces (not paste) red chilli powder . Cook it till the oil separates. Fry for a minute.1 tsp tomato(diced or crushed) .Khatti Masala Daal Ingredients tur daal . Smash it. In a kadai.1 ginger paste .1/2 tsp mustard seeds .1 tsp curry leaves salt to taste coriander leaves . Add curry leaves.1 tsp Method Wash tur daal and boil it.1 cup oil . Add the smashed tur daal. Add saltto taste. put oil. Add tamarind (not paste) in it. mustard seeds and jeera seeds. Add water as per the thickness required. Add turmeric powder and red chilli powder.3 tblsp tamarind . turmeric . Garnish with coriander leaves.1/2 tsp garlic paste . Cook it for 4 to 5 mins. Fry for a minute Add onion and fry till slightly brown. Add ginger and garlic paste.

1 chopped green chilli . Cover and simmer for 5 minutes.Dal Spinach Ingredients spinach . High in nutrition.1-2 chopped salt to taste sugar .4 tbsp onion . Heat oil in a pan and fry the onion.1 chopped tomato . . Add the spinach paste and mix well. Squeeze out all the excess water and grind to a fine paste.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. Stir. remove and wash them with cold water. chilli and tomatoes. Put in the salt and sugar.1 tbsp oil . Serve hot with chapatis or rice. low in fat.3 cups chopped moong dal . After 10-15 mins when both the ingredients are cooked.

about 1/2 sq. (You can also boil the spinach along with the dals. Boil or microwave separately the peas and carrots for a few minutes till they are cooked.). Add tomatoes and fry for about a minute or two. peas and carrots. spinach. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.1 cup (chopped) salt to taste turmeric .1/2 cup onions .1/4 cup carrots .in (chopped) garlic .1/2 cup moong dal .1/2 (chopped)(can use the frozen peas and carrots available) spinach . ginger. Add in the onions. garlic and green chillies and fry for sometime. . Add in the dals.2 to 3 cloves (chopped) peas .1 (chopped) tomatoes . saute the mustard seeds.1 (chopped) green chillies .1/4 tsp.All-in-one Dal Ingredients toor dal . In a non-stick pan or kadai. Add some water if the mixture is too thick. cumin seeds and a dash of asafoetida. Method Boil both the dals with turmeric in a pressure cooker.2 (chopped) ginger . so the cooking time will be less.

1 cup moong dal .1 tsp turmeric powder .2 chopped hing. Add chilli powder.1 tbsp sambhar powder .to taste chilli powder . Heat ghee in a pan. Saute till the ghee oozes out. Add salt and mix well. . add cumin seeds and splutter. hing.1/4 cup tomatoes.to taste salt. Lastly add the cooked dals and boil for few minutes.Yellow Dal Ingredients tur dal .11/2 tbsps ghee .1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.2 tbsps cumin seeds . sambhar powder and tomatoes and mix well.

Add the besan-yoghurt paste to this spinach. Add salt.Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. Meanwhile mix the besan flour in yoghurt to make a smooth paste. Mash the cooked spinach (along with the water) to form a pulpy mixture. sugar and bring the spinach mixture to vigorous boils (2 to 3). Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) .

heat oil. masoor dal 50gms urad dal 50 gms turmeric pd. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. green coriander and mix well with onion and add it to the dal. tej patta & onions and fry till brown Now add tomato. moong dal 50gms. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . salt Method red dried chilli 10-11 fry in 1 tsp. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. Garnish with green coriander.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. For tadka. turmeric pd. 1 tsp.

Variations: You can replace palak with methi or radish leaves. heat 2 teaspoons of oil. jeera for seasoning 1 large piece of raw mango salt to taste. Add the mustard and jeera to the hot oil. When they splutter. add the capsicum and stir fry for 5 minutes. Add salt. You could also use sprouted moong or any sprouts instead of the daal . Serve hot with rice or rotis. Add the garam masala and fry for 1 more minute. Add the daal to the pan.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. Sprinkle the palak over the daal and let it cook for another 10 min.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. wait for 2 whistles) In a non stick pan.

jeera. Take a big. After about 35 minutes.The water should be very hot. add some more hot water. Pour the oil in it and set at medium-high. add the veggies and the daal. deep pan with a lid. and green chillies in it. Adjust the salt amount if you add water. butternut squash or acorn squash (pumpkin). Then add the salt and the chopped cilantro. Stir constantly and saute at medium to medium-low heat. carrots. The whole thing should be done in another 15 minutes. Then add the hot water. Cover the pan and maintain the heat at medium-high. A stock pot would be fine. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. peel the skin. add the fresh lemon juice and then serve with hot basmati rice. check and see if the daal is boiled and close to being soft and mashy. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. fresh chopped vegetables (cauliflower. radish or turnip (mooli). and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. put the ginger paste. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. washed.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. for color) . The vegetables would also be done by then. After the oil is heated. and the haldi. Keep aside. Finally. If not. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). After a few minutes. Keep on stirring till a wonderful aroma comes out.

Now add cooked dal to this and boil if require add little more water. Add this seasoning to dal and decorate the dal with some coriander leaves.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. In a pan boil some water and add mango pieces. cumin seeds. lal mirch powder and hing. . lal mirch and salt. turmaric. In other pan heat ghee add mustard. Cook until mango become soft.

Chop the 3/4th of onion and chop into small pieces. Stir for a while. ginger. salt.1/4 tsp ginger . . Grind the remaining piece of onion with dhania powder. Add the cooked daal and cook till they mix well.1 small onion green gram . garlic into paste (use little water).1/2 tsp chilli powder . This can be served with chapathi. Garnish the daal with dhania or coriander leaves.small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. Fry cut onions in 2 tsp of oil (vegetable). Add the paste when the onion turns brown.1/2 cup (do not use cut gram) dhania powder .Green Gram Dal Ingredients onion .

Note: If you do not have a microwave . green chillies : 3. coriander and turmeric powder. turmeric powder : 1/2 tsp. . vegetable oil : 2 tsp. heat oil in a pan and splutter cumin seeds in it. Next add asafoetida. Method Soak urad dal for about 2 hours. however the chilka has to be removed by boiling the dal before making the dish. Add ginger and chillies and the microwaved dal. asafoetida : less than a pinch cumin seeds : 1 tsp. You can also use chilke wali urad for this dish. Stir for 5 minutes and your dal is done. Meanwhile. you can also pressure cook the dal with very less water.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. Stir for about 1 minute. Microwave the dal for about 9 minutes by covering the dish with a plate. chopped coriander powder : 1/2 tsp.

turmeric 1/2 tsp.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. Mix garam masala and pour it on daal. fry cumin with ghee. water. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. Add daal. garam masala salt & chili powder according to taste Method Clean and wash daal. In a small pan. turmeric. . broken 4 cups water 1/2 tsp. oil 1/2 tsp. Close cooker and cook on high for another 10 minutes. cumin 2 tsp. salt and chili powder.

After the dal is cooked.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. Method Take the moong dal & roast it dry without any oil till it is pink in colour. red chilly 2 nos. . Serve it with hot rice & papad. red chilly powder & turmeric powder together. curry leaves mustard seeds. remove it from flame & add the grinded mixture to it with salt & keep it aside. Take a pan add on some oil & then to it the mustard seeds. Let the dal become little hot but do not boil it. Then cook the dal till it becomes soft & can be smashed. garlic. Meanwhile grind the coconut.

garlic. When the oil is hot and sputtering add it to the dal. In a saucepan. coriander seeds 2-3 dry red chilli . one onion sliced.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. cook on a low flame. add dry red chillies and coriander seeds. Add salt and chilli powder. one whole tomato. Allow to stand for a few minutes. lentils. 1 bunch coriander pinch asafoetida 1-2 tsp. spinach. add the remaining garlic and curry leaves. a little of the coriander. fenugreek. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. heat a little oil. asafoetida and close the cooker. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. Add turmeric and half of the curry leaves.

Add tamarind juice. boil this mixture for 5 mins. add mustard. coriander leaves and put the stove in sim for 10 mins. Add green chillies. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. sambar powder. cummins.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. With 2 spoons of oil in tava. . Fry onions till they turn brown. Soak the apples in lemon juice for 30 mins. Add salt.

Then cover with lid and cook on slow fire for a while. Fry for a bit. the consistency should be medium. Chop the asparagus sticks into 2 inch tall pieces. Add water to make it as thick or thin as you like. Boil the daal and then add chopped coriander leaves. Add the asparagus sticks and fry for a while. Ideally. hing and the curry leaves. Then add the green chillies. Serve hot with rice or chapatis.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. when they splutter. add haldi. add jeera. When asparagus is tender (it should not become too mushy). Add a pinch of garam masala if you like. add mustard seeds. the cooked toor dal and salt to taste. Heat oil/ghee in pot. .

(Do not pressure cook the dhal). splutter. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. add dhal. Method Soak dhal for 1 hour.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. Add mustard. cumin seeds and garlic paste to oil. This goes very well with chapati . Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. 1 clove of garlic 2 tbsp oil salt to taste. Cabbage with dhal is ready to serve. Add finely chopped cabbage and mix it well. salt and mix well. When cabbage turns soft.

red chilly powder.to taste oil .1/2 tsp salt . Stir till ginger /garlic smell goes away and oil leaves the side of the pan. chop and keep aside.5 cups finely chopped onion one piece .1. turmeric and salt.1 tsp ginger/garlic paste . dhania powder.few leaves ghee . Serve hot with plain rice.Masoor Dal With Palak Ingredients masoor dal . . Close the pressure cooker and cook till dal is done.1 tbsp Method Wash palak (spinach) thoroughly.chopped finely red chilli .as per taste turmeric . Add masoor dal and palak. papad and fried "dahi .1 cup palak . Heat oil in a pressure cooker.a pinch dhania powder . Add 1/2 tsp of pure ghee. Add ginger/garlic paste.1 tsp coriander .mirchi". Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.

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